Yellow beet with Tuscan kale and dukkah

Method

1 Put the beets in a pot. Cover them with water and add salt for seasoning. Bring the pot to a boil, then turn down the heat to simmer the beets for about 1 hour. Check they are tender by inserting a knife into their core. Let them cool in the water. 2 Remove the beets from the water and peel off the skin. Cut off the tops and make sure the beets are clean. 3 Cut the beets into quarters and put them in a small bowl. 4 To make the yoghurt dressing, carefully mix the yoghurt with salt, pepper, a little garlic oil, and three finely chopped mint leaves. Let the mix sit in the fridge until serving. 5 Wash the Tuscan kale in plenty of water, remove the leaves from the stems, and discard the stems. Rinse the kale in clean water and put the leaves in a colander to strain and dry. 6 Finely chop the shallots and chop the kale into smaller slices. Mix them and season with olive oil, lemon juice, salt, and black pepper. 7 Scoop the yoghurt onto a plate. Add the pieces of yellow beet, season with smoked salt, and then top with the kale salad. Dress with a little mint and dukkah.